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Leftover smelt roe - what should I do with it?

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I'm coming off a homemade sushi bender weekend... bought a big tub (probably 1 cup in total) of smelt fish roe (the tiny orange ones) of which I used a few tablespoons worth.

After making some standard varieties of maki/temaki this weekend, and using up the leftover sushi-grade tuna/salmon last night by making "quinoa sushi" (the results of which were surprisingly impressive), I'm still left with a big pile of roe I don't want to waste, since I do love it.

Any other ideas on what to do with it? I'm trying to avoid rice/grains/fast-burning carbs during weekdays (which is why I saved my sushi binge for the weekend), otherwise I'd probably eat it mixed with Kewpie on Saltines :)

Welcoming inventive suggestions.

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  1. Our local Asian store sells the roe frozen. We spoon out what we need & put the rest back in the freezer. Flavor & texture haven't seemed to change at all & we've had the package for months.

    Cheers!

    1. How about stirring in some in some soft scrambled eggs?

      3 Replies
      1. re: Bob Brooks

        That sounds feasible. Of course if the leftover roe smelt, then I would toss it.

        1. re: DonShirer

          Good joke, 5 points :)

        2. re: Bob Brooks

          I was considering that too, actually... the only thing throwing me off was 'eggs with eggs' --- would this be so meta, it'd be a waste?

        3. It's freezable. I'd freeze it in manageable packages, if possible.
          My sugestion:
          A few spoonfulls in a mayo tuna salad with a few drops of sesame oil, and hot dried ground chile pepper - a togarashi if you have some.

          1 Reply
          1. re: gordeaux

            Thanks gordeaux and FishTales, didn't know it could be frozen. This helps a lot...it may become a regular staple now :)

            Ended up last night mixing a considerable amount of it up with some canned tuna, chopped cucumber, celery, parsley, Sriracha, rice vinegar, a little mayo, soy sauce, couple drops of sesame oil, and some crumbled nori, for a pretty tasty Asian-flavored tuna salad.